I started at the olivegarden in January 25, 2005. I started working in back of the house , fully trained in all stations within three months. I moved in the front of the house within seven years. I was offered management shortly after. I continued my career here because there was room of advancement.

The management team isn't the greatest. One manager said another thing, another said another thing. At first I enjoyed it, but employees would take advantage and the management team didn't care nor attempt to do anything about it.

This was a great place to work to have a later start time and get my kids to school. The staff was great and friendly. The regular customers always brightened my day. Every shift was different so the job kept you on your toes!

If you have a life out side of work, do not apply at Olive Garden. They want you to be available for them at all times even if you only get 15 hours a week. Do not book any time off, not flexible for employees at all. Management expects you to revolve your life around OG.It is a busy restaurant, most of workers are great, management are not good at all.The job is relatively easy but have to be able to handle busy times.

I loved the hours. Getting to wake up at 8am, having a good breakfast, a nice jog to the station, and still making it to work on time at 11. Frequently id work until 4pm, and those were my favorite shifts. I learned plenty from cutlery, to greeting guests. Management was ran by 5 managers, 2 of them I actually enjoyed being around.. they were friendly. co workers were nice. hardest part was having to stay longer because my coworkers didn't do their jobs so then I would have to fill in because I don't like when things aren't done.

Constant work and fast paced while your managers yell at you and violate your rights under labor standards. Then should you bring it up they flat out laugh to your face and then give you faulty contact info for there human resources.

No stability, or consistency with management, extremely high turnover.Managers rarely on the same page,allot of verbal abuse and screaming happens here, and apparently is acceptable by head office, your GM your managers your Director.

Always scheduled me to work weekend nights when they hired me to work morning shifts. Working was okay. People were decently nice but servers nagged the hosts for tables. On the other hand, I did really enjoy that I was always busy so time went by quicker.

Pros

Discounted meals, and next to free lunches during shift.

Cons

Not flexible and management changed a lot in the few months I was there, so it felt like I was always adjusting to new rules.

Manager did their best to provide job security, constantly giving us feedback and things to work on but it became very repetitive. That to me meant that the way they tried to keep us motivated and improve wasn't working. Something kept some of the employees from being happy and productive. There are some positives though: there is a reward system where if an employees does well they get a chocolate bar or candy from a little treasure box in the office. The other is that you can ask for help and there will always be someone there to help.

Company operating principle:Treat people with respect and dignityListen to the opinions of the people who are closest to the action.Take pride in what you are doing.Within two years of joining the company I became the Kitchen Manager and then within six month my Kitchen was certified store kitchen for training in my region. I worked with them in Edmonton and then in California

.Great place to work, great food, great managers, down to earth and friendly people, employees and management. Half price meals when working a fulltime shift, discounted food the rest of the time.Weekly cheques are a refreshing change frome bi-weekley in the service industry, tips are consistantley good.

Pros

half price meal for a ft shift, discounted food the rest of the time.

Cons

split shifts, work 3 hours than break 3 hours, then come back for the rest of the day till close.

I worked at olive garden for a year and half. I love the people that worked there and they loved me. The reason why i had to leave because i had to go to school in Calgary. It was bitter sweet but school was important. Now in coming home for 3 weeks and i am looking for a job to help pay for my schooling. I as will to work full time even 6 to 7 days a week

The production area of the Olive Garden is a mad house. There were usually 3 of us and there was way too much work for the people there. Some days you had to stay 10 or more hours to get your lists done.

Management didn't give you the help you needed on the weekends so my last shift there was 14 hours, that was when I decided that this job was way too much for me.